no-bake nutty protein bites

There’s no shortage of ‘make your own energy bar recipes’ out there, but this one is just absolutely the best and the easiest. It’s sugar free, gluten-free, peanut-free, soy-free and protein packed. The best part is the clean-up (lack thereof) because I make the whole batch of nutty protein bites in one pot, one 9×9 pan and 1 baking measuring cup. In the spring and summer, I make one batch weekly, slice it into squares and keep it in the freezer. These little bites are filling; perfect for early mornings, trail snacks or quick energy boost before teaching a yoga class.

They are packed with protein and have absolutely no artificial anything! I’ve adopted this recipe from Angela Liddon’s excellent Vegan Cookbook Oh She Glows.

Dry Ingredients:

  • 1 C rolled oats
  • 1 C rice cereal
  • 1/4 C sliced almonds
  • 1/4 C hemp seeds
  • 1/4 C chia seeds
  • 1/4 C sugar-free dried cranberries
  • 1/4 C VEGA “protein and greens” original-flavor
  • 1 tbsp cinnamon

Wet Ingredients:

  • 1/2 C almond butter
  • 1 C brown rice syrup
  • 1 tsp vanilla

Directions: 

  • Line 9×9 baking pan with parchment paper
  • Measure dry ingredients and set aside
  • In a saucepan combine almond butter and brown rice syrup; heat over medium heat, stirring constantly
  • When liquid mixture begins to bubble, stir in vanilla
  • Immediately turn off the burner and add dry ingredients to sauce pan, stirring constantly to avoid burning
  • Transfer mixture to parchment-lined 9×9 pan and press firmly with spatula
  • Freeze for 1 hour minimum
  • Remove from freezer; lift parchment paper out of pan and set the bars on a cutting board. Use a pizza cutter to cut into small squares and keep in freezer
  • Eat and enjoy… they will vanish before you know it!

Happy Mixing,

-lisa

sugar-free pumpkin power bars (vegan! gluten-free! deliciousrecipe!)

sugar-free pumpkin power bars: recipe

It’s autumn again!  Time for everything cozy and pumpkin flavored.  Last fall I was really into vegan/gluten free baking (see this recipe for vegan pumpkin bread) and THIS year, I’m totally into sugar-free baked goods.   Pumpkin flavored baked goods are my favorite, I honestly can’t get enough.  After a few fun attempts (read: crumbly failures) at making my own power bars, I’ve finally perfected this recipe.  Cut them into small squares– you will want to eat a dozen.  :)

Ingredients:

  • 1 Tbsp Grapeseed Oil
  • 1 Ripe Banana
  • 1/2 can Pumpkin (about 120 g)
  • 1 C Almond Flour
  • 1 C Oat Flour
  • 1/4 C ground flax seed mixed with 1/4 C water
  • 1/2 C Raw Rolled Oats
  • 1/8 C Maple Syrup
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon
  • 1/2 C Golden Raisins
photo (8)

sugar free AND gluten free AND full of protein.

 

Procedure

Grease 9 x13 inch baking pan with grapeseed oil. Set aside.

Peel ripe banana and mush with a fork (or use a food processor.)  In a large bowl.

Stir in all ingredients, adding the rolled oats last.  You may need to adjust the quantity of oats according to how dry or moist your batter is.  Batter should be thick, easily turned over with a rubber scraper.

Using a rubber scraper or wax paper on your hand, press batter into baking pan.  Thick or thin– that’s up to you.

Bake at 350 degrees for 16-18 minutes.  (I don’t pre-heat my oven because I try to save energy and electricity.  You can read about this in my April Aparigraha Challenge: Save your Energy.)  Cut into small squares.  Yield: approx 24. Enjoy!

Make them this weekend and enjoy with your morning tea!  They are a great ‘pick me up’ on your way out the door to your evening yoga class.

Enjoy!

-lisa